Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
Journal of Food and Nutrition Sciences
Volume 3, Issue 2, March 2015, Pages: 48-55
Received: Jan. 31, 2015; Accepted: Mar. 9, 2015; Published: Mar. 19, 2015
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Ashagrie Z. Woldegiorgis, Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
Dawit Abate, Department of Life Sciences, Addis Ababa University, College of Natural Sciences, Addis Ababa, Ethiopia
Gulelat D. Haki, Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
Gregory R. Ziegler, Department of Food Science, the Pennsylvania State University, University Park, United States of America
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First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
Mushroom, Wild, Cultivated, Proximate, Amino Acid
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Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler, Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia, Journal of Food and Nutrition Sciences. Vol. 3, No. 2, 2015, pp. 48-55. doi: 10.11648/j.jfns.20150302.14
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